- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- 6 slices Bacon, chopped into bite-sized pieces
- 2 c. frozen Lima Beans, thawed
- 1 Sweet Onion, chopped & separated into 2 portions
- 1 clove Garlic
- 4 fresh Thyme Sprigs
- 3 c. Corn Kernels, about 6 ears
- 1 pint Cherry Tomatoes, cut in half
- 2 tbsp. Unsalted Butter
- 1 tbsp. Red Wine Vinegar
- 1 c. Heavy Cream
- Salt & Pepper
- 1 tbsp. Canola Oil
Heat oil in a medium saucepan and saute 1/2 onion until translucent. Add lima beans and thyme sprigs; cover with water and bring to a boil. Cook about 20 minutes or until lima beans are tender. Reserve 1/2 cup cooking liquid and discard remainder.
Cook bacon in a large skillet or frying pan until crispy; remove and drain, saving some grease in the pan. Saute remaining onion and garlic until translucent and fragrant, then add corn and continue cooking until tender. Add lima beans, tomatoes, and reserved cooking liquid; cook about 5 minutes. Stir in vinegar, heavy cream, butter, and crumbled bacon.
Season generously with salt and pepper to finish.